What food to make and tips to make it easier on you and the person you are helping

Have you been asked, or even offered to take in a meal to someone?

I’ve got you covered here in What You Need To Know About Taking In A Meal that They Will Want To Eat, and I can help you with this situation.

Even though you want to do this act of kindness, does the thought of taking in a meal, send panic running (or galloping) through your body?

Or do you get cold sweats worrying about what to take that they would want to eat?

And how in the world do you approach them in the first place?

Don’t worry, I’ve brought together valuable information just for you!

Everything from how to comfortably ask the day and time for bringing in the meal; making it convenient for all involved.

What type of food they would actually want to eat while keeping you in control of what the meal is, so you can stay in your budget.

Ideas for you to know how to be approachable when wanting to help, so it’s not awkward for anyone.

So, if you’re looking for tips on taking in food when there is a new baby, someone had surgery, there’s an illness in the family, unfortunately a death – or just because you know it would cheer them up—

I’ve got What You Need To Know About Taking In A Meal They Will Want To Eat, along with recipes that are easy and varied for you to choose from.

These handy tips will make your meal not only one that is enjoyed, but remembered as thoughtful and extremely appreciated.

What You Need To Know About Taking In A Meal they Will want to eat

A meal is always welcome and a VERY thoughtful gesture of friendship and kindness.

However, it can be a scary idea to think about feeding other people, or their kids; especially if you don’t know them very well.

So, when do you take in a meal? What are the circumstances that says: FEED US PLEASE

Then, what do you say when contacting them about taking in a meal?

Most importantly, how do you find out what they like, so they will enjoy it, meaning your time and resources are useful and not wasted?

I have it all covered, so you don’t need to worry.

When should you take In A Meal?

There are so many opportunities, but here are the most common:

A new baby.

Someone is ill or had surgery.

There has been a death in the family.

A job loss.

They are getting ready to move and everything is packed away (*see special moving tips below in this post)

Moving in (*see moving tips, again below in this post)

You know they are struggling with something personal, a family member’s situation, or outside circumstances that are challenging. A meal can make the world seem gentler and a more compassionate place to be.

Anytime you want to help out, be kind, and especially when you feel impressed to, that is the perfect reason to take in a meal.

The Appreciation Comes From The Details

Let’s be real, we all say ‘thank you’ to a meal and that we ‘like it’.

However, if we ask a few questions, we are going to be HERO’s as well as taking in a meal that will be REALLY enjoyed and EATEN.

Details such as:

Use disposable pans, bags and dishes to deliver the food in. I like to prepare as many of the items I am taking in the same type of pan if possible. The reason for this, is that I only have to have one to purchase and store one type; saving money and space. Something like THIS would be good for everything from salads, to jello, to rolls to a main dish. You could use two ofthese pans for the main dish if you are taking the meal to a large family.

Using something disposable avoids situations such as: whose bowl does this belong to? Which unmarked pan does the young boy at the door want returned while his mother waits outside, not wanting to ‘be a bother’, as you are frantically trying to find the right lid to ‘her pan’ in the myriad of dishes stacked on the kitchen counter….which makes you want to scream/cry/wish you had ordered out pizza that night. Disposable dishes all the way baby. They make everyone happy!

Or there’s the well-meaning neighbor stopping by to collect their dishes – when you’re not feeling well as you recover, or finally just got the newborn to sleep… gggrrrr….So if that’s you, neighbor….please do a favor and call ahead:) Actually, please just use disposable.

Ask if anyone in the family has food allergies, or if there is anything they simply will not eat.

Of course you, kind person, need to stay in your budget and fix a meal that you are comfortable making. However, if you take in something they cannot, or simply will not eat, it’s a waste for all involved. For instance: Some people really cannot force themselves to eat rice – it’s a texture thing. And some cannot tolerate the taste of spaghetti sauce. Despite your best effort in making a meal, and their gratitude in your gift, it will not be as useful as it could be. (For example, I will not, cannot – not in a boat, not with a goat, not in the rain, not on a train….I will NOT eat eggs as the major ingredient. So a beautiful quiche would be devoured by my husband and family, while I would have to open a can of something or other. I would still send a thank you note of course, but if the meal were to help me out—-hhhmmm—–you get the point)

If you know your neighborhood well, and others are also taking in a meal(s) to the same family, it would be a good idea to ask the family what food(s) they have already had brought in. You don’t want to be the third well intended person in a row to bring in, say…. chili.

If you are dropping the meal off early, or a freezer meal, be sure to label the food with what it is, the date to use by, along with any special cooking or reheating instructions.

Ask if there is a certain night they would like a meal brought in. Or let them pick from two or three nights that are convenient for you.

If you have the means, taking in a freezer meal, along with a meal for that night, would be very appreciated.

After delivering 5 cesarean babies, several knee surgeries, then total knee replacements on BOTH knees TWICE, adding in several other surgeries myself; not to mention all that has happened with 5 kids and a handsome hubby over upwards of 40 years of marriage; I have been a blessed recipient of numerous meals. Truly they have been such a gift.

I have also taken in, or delivered more meals in my adult life now than I can begin to count.

So, from receiving, and giving, so many meals, I’ve learned some tips that I’ll share with you about how to make it a win-win situation for everyone involved, as well as EASY too!

Did you know there’s Etiquette to taking in a meal?

1–Ask what time they would like the meal brought in to avoid any embarrassing complications.

2- Should you take in a homemade or pre-made/frozen/purchased meal or dish? That’s up to you.

3- Make sure whatever the meal is, that it’s completely ready to serve to make it easy on the person you are helping. Meaning, they do not have to prepare it in any way, shape or form.

4- This is not the time to try to impress them with your amazing culinary skills of grandeur – imagined or real, lol. Good old fashioned – comfort food is a winner every time.

5- Let the person know who you are bringing the meal into that you are:

A) just dropping off a meal (hot or one to be warmed up)

B) helping the kids have their dinner, cleaning up the dishes, getting the adults their dinner and tidying up afterwards – maybe you could even do a bit extra with the help of the kids:)

Only do what is comfortable for that person you are helping and best for you also. You don’t want to put yourself in a situation that is awkward, anymore than you do the person you want to help. It is very important to get the details clear before the meal is brought in. Either way, let them know you have only the best intentions and can leave it with the kids at the door if that’s best.

6-Give a couple of choices that you are able to make or provide for the meal; meaning within your budget and ability.

For example, I have a grand daughter who at the age of four will eat Kim-chi and we are not Korean. The girl will eat about anything and try everything that doesn’t run faster than her.

I have another grand daughter who likes……fast food pizza….oh and donuts:)

So ask the parents what ALL their kids will enjoy. Because you aren’t doing anyone a favor if they have to pull out the pans and make dinner after you leave to feed the kiddos.

It’s not being picky in my opinion, it’s just life, and if we are there to support a friend in that situation, let’s be a help and not a hindrance.(Meaning no comments or judgments, that are not charitable in nature or nice in tone at this sensitive time for the family.)

7-Let the person know if you are bringing in the entire meal; meaning sides and dessert. Or if you are just bringing in the main dish so they know what to plan on, and can make arrangements for the rest of the meal if needed.

8- Do all you can to NOT to be late or cancel. Confirm the day or night before so it is clear that you are bringing in what you have discussed, as well verify the time.

If something does come up that is completely unavoidable and prevents you from taking in a meal, make sure to apologize and take in a meal soon as possible, along with one for the freezer due to the inconvenience.

9-If taking in meals for a new baby, I have special ideas in my post ALL THINGS BABY

10- Sometimes the situation is more complicated and you need to know how to handle the emotions and what is happening with the person or family that you are serving. It can be hard to know what’s appropriate when illness, tragedy, suicide or any other situation of deep mourning occurs. What do you do? What do you say, or not say, is even more difficult. How can you help that is actually of benefit? I have some great information at my post:How Can I Help When Someone Is Sick And Show I Care?

TIPS for taking in meals when someone is MOVING in or out

Take everything needed for the meal including:

ALL the paper products such as paper plates, cups, utensils, napkins

Drinks. Ask what they like and allow the kids to have; such as water bottles, type of perferred soda pop and kids punch pouches.

Ask if they will have access to the oven or stove to warm up the food. If not, it would be considerate to take in (on a smaller scale of course) as I show in my post aCOLD PASTA BARor build-your own sandwiches with the ingredients and condiments in separate containers. Or simply a variety of Sub Sandwiches for them to choose from.

Find out if it would be more convenient to have the food transportable if they are moving from one location to another, and take the food in a disposable foam cooler.THESE DISPOSABLE BOWLSwould be great to have on hand for this reason. These recipes would work GREAT for this type of meal:

https://amothersshadow.com/wp-content/uploads/2014/03/pin-6-Copy.jpg1102735Carrie Gronemanhttps://amothersshadow.com/wp-content/uploads/logo_67.pngCarrie Groneman2018-04-09 01:55:592019-04-28 04:59:38What You Need To Know About Taking In A Meal They Will Want To Eat

This recipe makes the most delicious marinade ever! Ok, yes, I am saying that because I created the combination of flavors, but I’m telling you, really it is so, so good! I mean, get out a spoon and eat it, it’s that’ yummy!

Beef, pork and chicken hold up very well with the depth of these flavors; and how they seem to layer on each other, without masking the delicate meat.

At the same time, the ingredients in the marinade keep the meat moist and tender, which is critical in a marinade. I hope you will try this one today!

Balsamic Glazed Marinated Kabobs

Ingredients:

Balsamic BBQ Sauce:

1 cup balsamic vinegar

¾ cup ketchup

1/3 cup brown sugar

2 garlic cloves, minced

1 Tbl. Worchestershire sauce

1 Tbl. Dijon mustard

½ tsp. Montreal Steak Seasoning

4 pieces steak or 4 pieces chicken (For the steak ask your butcher for a very tender cooking piece of meat. It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)

Optional: Vegetables

Directions:

Combine all the Balsamic BBQ Sauce ingredients in a fry panStir until all the ingredients are incorporated and the mixture is smooth.

Simmer over medium heat.

Continue to simmer, until the marinade is reduced by 1/3, which will take about 15-20 minutes.

The mixture is done when you can coat a spoon like this.

And when running your finger (BE careful NOT to burn yourself!) it leaves an open trail.

Cool completely before combining with raw meat.

*Store any extra marinade in the refrigerator and warm when ready to use if you make it ahead.

To marinate the meat, I cut it into pieces, or you can leave the meat whole.

Place it all into a zip lock baggiePour just enough marinade to coat well.

I used approximately 1/4 cup per pound of meat.

Squish the meat and marinade around to cover completely.

Marinate for at least 1 hour to overnight in the refrigerator.

The longer, the better the flavor.

Do not marinate over 24 hours though, or will it will begin to break down the tissue of the meat. Be warned of that. If making kabobs, soak the wooden skewers for 30-60 minutes.Thread the meat and vegetables onto the skewers.

Grill meat until it is done; use a digital thermometer for best results.

*Safety Tips for handling chicken:

Keep meat cold

After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution. Use the cleaner on counter, sink and other surfaces also.

After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.

Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.

Look at how icky this mat was after cooking some chicken on it. I thought NO way is this stuff going to come off.I put it in the sink, gave a little squirt with the dish soap. In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …….Gave it a rinseSHIZAM – CLEAN!!!

Here are a few more ideas of how to use these AMAZING mats I thought of:

Pizza

Grilled fruit

Fajitas

Pancakes

Anything, all you have to do is just control the heat of the charcoal

For this delectable meal, I put down bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.And DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)I have AMAZING SIX recipes I created JUST for YOU to cook on the Grilling BBQ Grill Mat

This marinade pairs beautifully with chicken, pork or beef. You can also marinate the vegetables in this same marinade – except in a different baggie than the meat of course:)

It is a bit sweet, a bit savory – giving it a little bit of sassy – making it absolutely delicious.

Savory Honey Marinade

Ingredients:

Savory Honey Marinade

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/2 tsp. Montreal Chicken Seasoning

1 tsp. fresh grated ginger root

1 Tbl. chopped garlic

Approx 3 lbs. of chicken or beef steak (For the steak ask your butcher for a very tender cooking piece of meat. It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)

Vegetables, optional

Directions:

Purchase the size you need at the store.

You can break off the desired amount you want to buy; you do not need to take the entire thing, just a small amount if that’s all you want to buy.

Peel the ginger root with a vegetable peeler or a knife.Grate on small holes of grater.

In a medium bowl, whisk together the Honey Marinade ingredients until well combined.Place meat in zip lock baggie

Pour enough marinade to cover the meat.

Put in the refrigerator for 1-24 hours; flip over every so often to distribute the flavors evenly.

Do not leave more than 24 hours, otherwise the meat fibers begin to break down.If making kabobs, soak the wooden skewers for 30-60 minutes.

Thread the meat and vegetables onto the skewers.Grill meat until it is done; use a digital thermometer for best results.*Safety Tips for handling chicken:

Keep meat cold

After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution. Use the cleaner on counter, sink and other surfaces also.

After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.

Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.

This is a quick, but very flavorful alternative when you are in a hurry for marinating vegetables, chicken, pork or beef.Simply place the meat or vegetables into a baggie, the one ingredient to cover, place it in the fridge and you’re ready to cook in no time at all!

Hurry Up Marinade

Ingredients:Prepared Italian Salad Dressing, zesty, original, or your preferenceChicken, Beef steak, pork or Vegetables (For the steak ask your butcher for a very tender cooking piece of meat. It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)Directions:Place meat or vegetables in a zip lock baggie.Pour enough bottled Italian dressing to cover the food.

Put the ziplock baggie in the refrigerator to marinate 1-24 hours, flipping over every so often to distribute the marinade evenly.If making kabobs, soak the wooden skewers for 30-60 minutes.Thread the meat and vegetables onto the skewers.

Grill meat until it is done; use a digital thermometer for best results.*Safety Tips for handling chicken:

Keep meat cold

After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution. Use the cleaner on counter, sink and other surfaces also.

After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.

Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.

Cook chicken thoroughly using a digital thermometer.

CLICK HERE FOR A BALSAMIC GLAZE MARINADECLICK HERE FOR A SAVORY HONEY MARINADECarrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014Recognize a blessing and be a blessing today.

I love dips and wanted to create my own favorite artichoke and spinach dip. At a fraction of the cost of the restaurant version, this is quick and easy to put together, and best of all – it is absolutely delicious!

Cook spinach according to package directions. In a colander, drain the spinach; pressing with the back of a spoon to remove excess moisture.Combine in a food processor or with a hand mixer.Pour into a small crock pot to heat through. You can heat it over the stove, but stir often and over low to medium heat to prevent burning.Serve warm with crackers, pita chips baguette French bread or even cut-up vegetables.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

Don’t miss out on additional yummy recipes! Join for our newsletter by clickingHERE

My sister Jody brought me a wrap from a local restaurant, and I just had to re-create it, so here you have my version. Oh, and the sauce…..just plan on getting out a spoon and dipping into this, with or without the wrap!

To ‘zest’, using a grater, just take off the top yellow part. If you go into the white layer, it is bitter instead of the fragrant lemon taste.

Prepare dipping sauce first, allowing time for flavors to “marry”.Combine all sauce ingredients in a blender and blend for a few minutes to completely mix.Pour mixture into a serving bowl and allow it to sit while making wraps; give time for the flavors to blend and marry.If using later, refrigerate. When ready to use, bring to room temperature or warm slowly in small saucepan. Next to prepare the Thai Wrap – Lay out a tortilla. Spread on a layer of rice; pressing it down firmly, but not tearing the tortilla.In a single layer, layer on coleslaw or broccoli slaw mix, matchstick carrots , basil, cucumber and meat.Roll tightly in a burrito wrap, wrap securely in saran wrap and place in fridge for 3 hours or overnight.Serve with a side of “Peanut Dipping Sauce” to dip in as you eat.Recipe by Carrie Groneman, copyright Carrie Groneman, A Mother’s Shadow, 2013Recognize a blessing and be a blessing today.

Well, this fits the bill, is a simple one that I’ve made for years and it sings summer!

Great flavors marry together in a wonderful relationship and you will be amazed at how refreshing it tastes. Come on with me and I’ll show you how easy it is to make.

Tasty Tomato, Cucumber & Chive Salad Ingredients:2 ripe tomatoes, cut into bite sized pieces1 ripe cucumber, peeled and cut into bite sized pieces2-4 Tbl. chives, cut or you can use the tops of green onions, minced1/4 – 1/2 cup seasoned rice wine vinegar (this is vinegar with sugar already in it)Directions:Combine all in a bowl and give a gentle stir.Eat immediately or store in refrigerator for up to 1 day. Longer and the tomato begins to release most of its juices, making it a soupy consistency. Recipe by Carrie Groneman, A Mother’s Shadow, 2013Recognize a blessing and be a blessing today.

I also have a FREE Printable for you of the baking instructions to include with the Pot Pie

Easy Hearty Chicken Pot Pie

Ingredients:

16 oz. package frozen mixed vegetables

1/2 cup (1 stick) butter

1/4 cup flour

1 medium onion, chopped

1 Tbl. minced or chopped garlic

1/2 tsp. Emerill’s original seasoning

Pinch of smoked paprika

1 tsp. balsamic vinegar

1/2 tsp. Montreal chicken seasoning

1/4 tsp. black pepper

1 Tbl. dried parsley

1 chicken bouillon cube (Knorr, or 2 tsp. granules)

1 1/2 cup water

12 oz. can evaporated milk

2 – 2 ½ cups cooked chicken, cut into small bite sized pieces (rotisserie is very convenient here and it is easy to make 2 pot pies from 1 chicken)

*2 pie crusts, uncooked (refrigerated works very well; 1 box holds 2 crusts) *If using premade frozen crusts, use 4 crusts and make TWO pies so they are not over-filled; because they are smaller pans.

2 tsp. flour

9-10” pie plate (disposable tin if you’re giving it away)

Directions:

If cooking after right after preparation, heat the oven to 400 degrees.

Line a cookie sheet, preferably one with sides (like a jelly roll pan) with tin foil to catch any spills.

To make the creamy sauce:

In a large pot melt the butter on medium heat.

Then stir in onions and cook until almost transparent.

Add in the garlic and cook 3 more minutes.

Add in the flour and cook more 2 minutes; turn to low heat.

The reason you are doing this, is to cook out the ‘floury’ taste.

But stir constantly or it will burn.

Hearty Homemade Chicken Pot Pie to freeze or take to a friend in need

Remove the pan from the heat and whisk in the water, canned milk, Emerills seasoning, paprika, pepper, balsamic, chicken seasoning and bouillon, parsley.

Put the pan back on heat and cook for 2-3 minutes, or until bubbly.

Hearty Homemade Chicken Pot Pie to freeze or take to a friend in need

Again, remove the pan from the heat to avoid any burning,; add in the vegetables and chicken.

Hearty Homemade Chicken Pot Pie to freeze or take to a friend in need

Into the pie plate sprinkle evenly the 2 tsp. flour. *You can put the flour under the pie crust or on top, I have done it both ways….

This step prevents a soggy crust whether cooking immediately or freezing for later use.

Hearty Homemade Chicken Pot Pie to freez or take to a friend in need

Take one of the pie crusts and place it in the pie plate on top of the flour.

Arrange evenly and press down into the sides and bottom of the plate.

Pour the chicken mixture into the pie plate and place the other crust on top, centering over the pie.

Tuck under the crust and pinch to seal edges.

Hearty Homemade Chicken Pot Pie to freeze or take to a friend in need

Cut slits in the top to allow for steam to escape when baking.

Hearty Homemade Chicken Pot Pie to freeze or take to a friend in need

To bake immediately, place on a foil lined cookie sheet that has sides (such as a jelly roll pan to catch any spills) and bake for 45 minutes or until golden brown and bubbly.

When baking, if the crust edges become too dark, cover them with strips of tin foil.

For later use:

Cover the pot pie with saran wrap.

Place the instructions in the link below on top of the layer of saran wrap.

Cover with another piece of saran wrap to hold in it in place, and it also prevents the paper from absorbing any moisture from the pie.

Hearty Homemade Chicken Pot Pie to freeze or take to a friend in need

Place the Easy Chicken Pot Pie in a freezer bag if desired for better freezer storage.

Make sure to add the date and be sure to use within 2 months.

Here is a printable downloadwith the instructions for the Chicken Pot Pie to attach to the top with the directions of how to bake when ready. I have a heart border and a solid line border for you to choose from:)

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About This Blog

A Mother’s Shadow offers a unique range of topics, because we are all in various stages of life; which changes continually. Here you will find valuable knowledge, skills and encouragement to build and maintain a solid foundation for your family and marriage. Also, tools for a happy life, as well as how to leave a legacy of honor and integrity for your posterity and all who will pass your way.